Carrot Sesame Potato Salad Food

SESAME CARROT SALAD

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

THE EASIEST EVER CARROT-SESAME SALAD

Steps:

• Peel the carrots and shred them with a coarse grater.
• Put in a bowl with the chopped parsley. Add the rest of the ingredients and mix well.
• The flavor mellows if you can let it rest for an hour or more (overnight is good).
• Drain off some of the juice when serving. The leftover juice is very tasty ad could be added to a green salad as dressing.
• VARIATIONS;.
• Add a tablespoon or so of toasted sesame seeds.
• Add some julienned red chili pepper for a spicy version.
• If you have access to an Japanese grocery, you can substitute dashi granules or konbu powder for the salt. You can substitute ponzu (a citrusy vinegar/condiment that makes a great salad dressing base) for the lemon juice.

POTATO CARROT SALAD

Steps:

• In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
• Add pepper and taste, only add a little salt if required, the cheese adds salt.
• Add mayonnaise and mix thoroughly.
• Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
• Refrigerate for at least an hour.